While we may enjoy cooking in the comforts of our own kitchen or having our favorite takeout delivered to the front door, the truth is nothing can replace the ambiance of going out to eat. As we settle into our seats and take the first sip of our drink, we’re asked the question we’ve been waiting for: “Would you like to start off with any appetizers?” The answer is always “yes.” To ensure you’re never stumped, we’ve done a fair amount of homework and can say with confidence that these 26 starters will make any meal a hit with the table.

WAGYU CARPACCIO at Bull & Bear Steakhouse

Kick off your evening in style with this starter featuring thinly sliced premium Japanese beef outfitted with aged Parmesan as well as with Reggiano cheese, egg yolk and shaved truffles.

ARANCINI at Il Mulino New York

AVOCADO AND CRAB at Four Flamingos

This popular NYC mainstay has also made a home for itself inside the Swan Hotel and it’s where you’ll be treated to these hefty orbs stuffed with rice and a housemade Bolognese before being plated over a pool of robust marinara sauce.

BRAISED JAPANESE EGGPLANT at The Osprey

This tantalizing dish consists of slices of succulent eggplant that is seasoned with a Syrian seven spice blend and topped with pomegranate seeds, drizzles of tahini aioli and fresh mint. The collection of flavors counterbalance one another perfectly and leave a lingering impression.

CHARRED BROCCOLINI at Whisper Creek Farm: The Kitchen

This plate of blistered broccolini is enhanced with thoughtful additions of pine nuts, baby carrots, ricotta with fresh herbs, cured egg yolk and finishing touches of a lemon beurre blanc and olive tapenade. It’s a marvelous medley of ingredients that sing in perfect harmony.

SEARED FENNEL POLLEN SEA SCALLOPS at The Venetian Chop House

Dishes like this are one of the reasons why this dining destination is widely regarded as one of Orlando’s best. The mollusks are seasoned with fennel pollen, cooked perfectly and served with a seared polenta cake, rich salmon roe and a crisp of salty pancetta.

AVOCADO AND CRAB at Four Flamingos

Chef Richard Blais is known for his whimsical culinary creations and this appetizer is no different. The creamy avocado is stuffed with fresh crab meat and cuts of mango before the whole thing is put back together and encased in grounded black lime to give the appearance that the fruit has been untouched.

BABY ARTICHOKES at Sear and Sea

After the artichokes are grilled wonderfully, they are polished off with a vinaigrette made with verjus—the pressed juice of unripened grapes—along with a vibrant lemon aioli, prosciutto and a bold and bright gremolata.

CERDO at Capa

The ambience at Capa oozes elegance and the alluring menu would satisfy any discerning gourmand. We love this opening number that stars tender and meaty beer-brined pork belly placed over top a small helping of apple butter and topped with a pistachio brittle for textural balance.

TOMATO JAM JAR at RusTeak

This layered jar is a tasty concoction that combines silky smooth fresh ricotta made on the premises, a spinach-almond pesto and a crown of tomato jam. Slices of grilled naan bread are suggested for dipping, but we wouldn’t blame you if you just ate it all up with a spoon.

KEFTEDES MEATBALLS at AVAMediterrAegean

This swanky Mediterranean restaurant is high on many local foodies list and it’s easy to see why. We gravitate to this meze plate of standout homemade beef meatballs with a side of tzatziki sauce and are instantly whisked away to the isles of Greece.

CHORIZO STUFFED DATES at Bulla Gastrobar

It’s hard to choose from the array of small plates at this go-to spot of ours, but we’re certainly partial to these Medjool dates that are generously stuffed with homemade chorizo and Manchego cheese. Did we mention they also come wrapped in bacon?

TARTE a l’OIGNON at Le Coq Au Vin

The refined technique and showcase of ingredients found in French cuisine is on full display with this delicious caramelized onion tart that fires on all cylinders thanks to welcomed additions of bacon and an herb-laden Boursin cheese.

MAINE LOBSTER, BURRATA & TOMATOES at Soco

There’s no shortage of flavor in this appetizer that melds fresh Maine lobster with an oversized ball of burrata, multi-colored tomatoes, croutons and thinly shaved fingerling potatoes all bathing in a scintillating chili emulsion.

PRETZEL CRUSTED CALAMARI at Prato

Calamari is one of the more common appetizers you’ll see on area menus, but at Prato they add their own spin by encrusting the seafood in pretzel bread crumbs. The crispy delights are served with the familiar marinara sauce, but also come with a grain mustard aioli for an added playful twist.

WHITE CHEDDAR AND PIMENTO HUSH PUPPIES at 1921 Mount Dora

A sophisticated version of a Southern staple, these delectable deep-fried balls have wonderful texture that gives way to their creamy insides. Served along a goat cheese mousse and green bell pepper jelly, each bite is one to remember.

OCTOPUS ESCABECHE at Russell’s on Lake Ivanhoe

This restaurant with picturesque views serves up some dynamite looking dishes as well, including this pan-seared octopus which is then marinated and plated over a fennel sauerkraut. The seafood is prepared to perfection, meaty and tender, and the fennel complements it beautifully.

CROCCHETTE DI BACCALA CON PATATE at Ravello

Ramp up to your meal with this appetizer inspired by Italy’s Liguria region and comprised of three neatly formed cod fish croquettes nestled atop an herb-based green sauce with additions of diced cucumber and orange wedges to round out the dish.

CHEF TONY’S BRIE JALAPENO at Chatham’s Place

There’s a lot to love about dining at this revered restaurant where Chef Tony Lopez wows diners on a regular basis. Here, Lopez’s famous homemade jalapeño jelly provides just the right amount of sweet and heat that pairs brilliantly with the silky creaminess of the brie.

BLACK TRUFFLE BURRATA at Domu

A taste of Italy by way of Asia, this inventive menu item showcases soft and creamy burrata that’s been infused with the almighty black truffle. The cheese rests on a pool of yuzu gelée and is garnished with blistered tomato slices and shavings of Thai basil.

POPETTA CON POLENTA at Vincenzo Cucina Italiana

The best meatballs are always homemade and at Vincenzo’s they wouldn’t serve anything less. Doused in red sauce and rested over a soft polenta with dollops of ricotta cheese, it’s comfort food at its finest.

LAMB CHOPS at A Land Remembered

LAMB CHOPS at A Land Remembered

One of the restaurant’s newest menu offerings, these lamb chops are rubbed in olive oil, dusted with za’atar seasoning and grilled. As if that wasn’t enough, seasoned tomatoes are slow-roasted, pureed and blended with a gremolata of fresh mint, pistachios, fresh garlic, lemon juice and zest, and olive oil.

HUNGRY FOR MORE?

A look at a few other favorite appetizers worth your attention

DB “CLOTHESLINED CANDIED BACON” at The Edison

Head over to Disney Springs to nosh on this plate of bacon that is maple glazed and seasoned with black pepper before being pinched by a clothespin and strung up to be delivered to the table.

MUSHROOM AND GRUYERE BEIGNETS at The Ravenous Pig

Airy pockets of dough shroud the wonderful filling where the earthiness of the shrooms harmonizes lovingly with the rich, nutty gruyere.

ROCKERFELLER STYLE GRILLED OYSTERS at Big Fin Seafood Kitchen

This raw bar special is everything you’d want and more as six grilled oysters are topped with a powerful combination of garlic butter, béarnaise, creamed spinach and Parmesan cheese.

HONEY CHILI PEPPER ROASTED BRUSSEL SPROUTS at Delaney’s Tavern

We’re suckers for bacon and Brussel sprouts and few versions taste better than this one with roasted shallot, pecan smoked maple bacon and your choice of either creamy balsamic or a soy glaze with sweet chili aioli.

TRUFFLE GNOCCHI at Market to Table

These delicate, pillow-y pockets of pasta arrive in a cast iron pan and appeal to multiple senses as their fragrance wafts through the air just as you take a bite and it all melts away in your mouth.